Why does Guinness seem to taste better in Ireland than in ths U.S.?

Question

i've heard that it just doesn't "travel well", whatever that means. But i hear this complaint from just about any beer. Montejo tastes better in Yucatan, Mexico and a Tinkoff Dunkelweizen in St. Petersburg, Russia. Granted, some do taste better but am i alone in thinking that it's more of the mind's perception influenced by the surroundings?

Answer 1

They pasteurize the beer before it gets shipped to the U.S.  This will always affect the flavor profile and viscosity.  Also, the Guiness that's served in the Western Hemisphere is brewed in Kenya....Same recipe, though.

Answer 2

It is all down to the water it is made from.  Another reason is physiological - in the Caribbean rum cocktails taste wonderful, buy the same rum, bring it home, make the drink and it is not the same.  It is the atmosphere that is different.  Bit like drinking alone, never so good as drinking with friends.

Answer 3

different brewing water!

Answer 4

It could be the surroundings, I know when I was in Denmark, I drank Aquavit like it was going out of style and when I got back to the states I couldn't stand the stuff, same with the Netherlands and Genever...but it's my understanding from my Irish friends that Guinness isn't poured in the States the same way it is in Ireland and that may have something to do with it.

First, the glass is filled about 3/4 full, with beer poured from the tap at an angle. The beer is then left to sit until it settles. Then, kept perpendicular to the ground, the pint is filled to the top and the bartender moves it onto the bar to signal it's ready to enjoy.  In Ireland this is about a 5 minute process...not that many Americans are willing to wait that long.

I've seen a few places do something similar but never exactly this.

Also, they tell me that the tap lines in Ireland, out of reverence for the beer, are immaculately cleaned every time a new keg is tapped...not so in the US.

Answer 5

A friend of mine that visited Ireland told me they make it different there. No matter where I am though I'll take a Guinness over anything else.

Answer 6

The water from the Liffy, the river that runs through Dublin, is probably the main reason.  I have also been told that a Guinness keg needs to be finished within a few days of being tapped.  In an Irish pub they can go through more than one a day.  I bet most American bars use less than one a week.

Answer 7

I think the main reason is the way it is poured.  Generally unless you've been shown how to pour a glass of Guinness and you've done it numerous times you will not get it right.  Angle and timing are very important and barmen and barmaids in Ireland know how to do it perfectly.  Also the lines(pipes from keg to tap) have to be cleaned regularly.

Answer 8

The water used to make it.

Guinness served in Ireland is made in Ireland at the St. James Gate Brewery. SJG also makes a hopped malt extract that they ship to other countries for mixing with locally brewed beer to create.

Guinness sold here in the US is made in Canada at one of two different breweries. Guinness is also made in India, Russian, South Africa and several other countries.

From Wiki:

Guinness Stout is also brewed under licence internationally in several countries, including Nigeria[9] and Indonesia.[10] The unfermented but hopped Guinness wort extract (the essence) is shipped from Dublin and blended with beer brewed locally.

http://en.wikipedia.org/wiki/Guinness

Answer 9

What you "Heard" was correct and is so for every beer. None of it is ever as good after it is handled as freight.